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vegetarian Le Sept W, 7 Old F ishmarket Close ma‘rObth.‘
Lunch and Dinner Monday to Thursday. Friday, Saturday and Sunday open all day
telephone 0131 225 5428
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CREELERS Edinburgh’s central Seafood, Bistro and Restaurant
Fabulous varietg of Scottish produce.
3 Hunter Square, Royal Mile, Edinburgh 0131 220 4447 Home Farm, Brodick, Isle of Arran 01770 302810
CHARCOAL STEAKS & BURGERS
SUN T0 FRI 6.00pm to 10.30pm ALL DAY SAT 12.00pm to 10.30pm LICENSED RESTAURANT
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98 THE UST 27 Jun—10 Jul 1997
The Attic
Residents of Glasgow's West End are going to be even more spoilt for choice as another bright, young bar opens. Words: Rory Weller
Already the social nexus of Glasgow's West End, Ashton Lane's Winding cobbled street boasts a total of seven restaurants and four bars. Come July, y0u can add one more bar/restaurant to that list: The Attic, the latest prOject from the ubiqunous Ron McCulloch’s Big Beat group whose portfolio of almost twenty businesses includes such award winning names as The Tunnel, Maxaluna and Puppet Theatre. Located above The Cul De Sac, which McCulloch has run for the last eight years, The Attic is fundamentally a style bar designed to appeal to an older Hillhead professional, With the added attraction of freshly prepared noodles until night time plus a unique juice menu.
The bar uses the same entrance as the busy student-patronised bar below, With a stairway continuing up into a separate area half the size. A polished steel and aluminium central bar dominates a room characterised by a comfortable, raw and vaguely Japanese minimalism, the original red brick of the building studded wrth fires raised seven feet off the ground, exposed roof beams and hide leather seating. Booths are set up by the
windows looking on one side onto Ashton Lane and on the other to the calming gardens below. With light also coming from above, the space is bright, airy and relaxing.
The concept for the bar was to create an establishment that would attract the sort of clientele who might have found the Cul De Sac possibly a little too boisterous, with its daily happy hours and regular guest DJs. Even though The Attic shares an external doorway with this place, it definitely isn’t an extension to an already successful bar, but a totally different angle, bringing in new people and not just diluting the existing customer base. It is, as Jakki Fennessy, the manager says 'somewhere nice to go for a beer and a bit more.’
The 'bit more', is the noodle and juice bar, both Fennessy’s idea. Food isn‘t exactly served, it’s more just available, with a mix and match selection of noodles: beef, chicken, pork, fish and vegetable, all in their own special sauce. You help yourself to one of the dishes and pile a specially imported wax box with as much or little as you fancy, and srt up at the bar or take it away. Meat boxes all cost £4.50 with the vegetarian option priced slightly cheaper. The meals are offered from noon right up to 8pm. The Attic opens at 8am for a basic breakfast of crOissants, bagels and cereals plus the all day juice menu where fruit and vegetable jUIces come under the headings detoxer, beauty, health and revitaliser. All juices is prepared to order and the menu gives full nutritional information telling you exactly what’s in each drink and the good effects they can have on you. Eating, drinking and a recovery plan, they know us far too well.
Glasgow: The Attic, 44 Ashton Lane.
The Attic: get juiced, healthily.